job description
Join Little Farms, a leader in premium hospitality, as a Chef de Partie in the heart of Bali’s most vibrant culinary destinations. This role offers a unique opportunity to work in a dynamic, fast-paced environment where your passion for food and creativity will thrive. With a 5-day work roster, enjoy a balanced lifestyle while contributing to an award-winning team.
At Little Farms, we believe in “Being All About You”—fostering a supportive, collaborative culture where your talents are recognized and rewarded. As a Chef de Partie, you’ll play a pivotal role in delivering exceptional dining experiences, working alongside seasoned chefs in a kitchen that values innovation, quality, and teamwork.
Bali’s booming hospitality scene offers unparalleled growth opportunities, and this position is perfect for culinary professionals seeking to elevate their career in a tropical paradise. Whether you’re crafting gourmet dishes for discerning guests or mentoring junior staff, your work will directly impact our reputation for excellence.
Responsibility
- Prepare and cook high-quality dishes according to standardized recipes and special dietary requirements.
- Assist the Sous Chef and Head Chef in menu development, ensuring alignment with seasonal ingredients and trends.
- Maintain impeccable kitchen hygiene and adhere to food safety standards (HACCP, local regulations).
- Manage inventory, including ordering supplies and minimizing waste through efficient portion control.
- Train and supervise junior kitchen staff, fostering a culture of continuous learning and professionalism.
- Collaborate with the front-of-house team to ensure seamless service and guest satisfaction.
- Monitor food presentation and plating to uphold Little Farms’ signature aesthetic and taste profiles.
- Participate in daily pre-service briefings and contribute ideas for operational improvements.
Qualifications
- Minimum 3 years of experience as a Chef de Partie or similar role in a high-volume, fine-dining, or international hotel/restaurant.
- Culinary diploma or degree from a recognized institution (e.g., Le Cordon Bleu, local equivalents).
- Strong knowledge of Western, Asian, or fusion cuisine with a passion for fresh, locally sourced ingredients.
- Proven ability to work under pressure in a fast-paced environment while maintaining attention to detail.
- Excellent communication and leadership skills to mentor and motivate a diverse team.
- Familiarity with HACCP, food cost control, and kitchen management software is a plus.
- Flexibility to work shifts, weekends, and public holidays as required by the 5-day roster.
- Fluency in English; knowledge of Indonesian or other languages is advantageous.